Skip to main content
Dessert

Prune Jelly

A dessert of soaked prunes with salted almonds, set in jelly and served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Almond and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Prune Jelly

Ingredients

Directions

Prepare the prunes

  1. Soak the prunes overnight in warm water.

  2. Remove the stones and place a salted almond in each prune.

Set the jelly

  1. Cover the bottom of a mold with the prunes.

  2. Dissolve the jelly powder in the warm water used for soaking the prunes.

  3. Pour the dissolved jelly over the prunes in the mold.

Serve

  1. Serve with whipped cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Prunes
Provide the main fruit flavour and soft, sweet body of the dish.
Jelly powder
Gels the soaking liquid so the dish holds its shape when unmoulded.
Salted almonds
Add a crunchy, salty contrast to the soft, sweet prunes.
Whipped cream
Adds richness and a light, creamy contrast to the jelly.

The step that matters

Dissolve the jelly powder in the warm water used for soaking the prunes.. Jelly powder must be fully dissolved in warm liquid before pouring, because undissolved granules leave gritty spots and uneven setting. Gelatin or starch-based gels set only when the powder is completely hydrated and the liquid is then allowed to cool.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes